Front-of-house staff, and back-of-house staff, that is—and sometimes it seems like never the twain shall meet. These are two very different groups of people, with different jobs, skill sets, schedules and pay grades. They may even have different work ethics,
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Kitchen Labor Schedules Most operators use old methodologies and scheduling to determine labor needs. These approaches are flawed and ultimately hurt the bottom line due to inefficient use of excess labor. FIX: Create preparation times for each
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By Dean Small There’s a bit of slang from the nautical world that can be used to describe what can happen to a restaurant brand in these competitive and challenging times: “turning turtle.” Turning turtle, or turtling, is when a boat completely
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Make no mistake; higher statewide minimum wages are happening, first in California and New York, and surely in other states as well. Many larger cities, including Los Angeles and Seattle, have already enacted laws that would phase in $15 per hour rates over the coming
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Every few days, we hear of a new pop-up restaurant opening. Some for a few days or weeks, open to public, and others in secret locations for a night or two only. In taking a look at their soaring popularity, let’s consider why diners are hooked and operators
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The enticing, elemental aroma of steaks cooking on a wood fire. Plump, juicy chickens revolving on a rotisserie. Delicious pizza, baking to perfect crispness in a stone hearth oven. All of it in full view of the customer. This is the allure of artisan cooking
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Ottolenghi was just the first sign. Google the name Yotam Ottolenghi or his London restaurant Nopi or his four eponymous delis and you also get eight cookbooks, three television shows and more articles in the food press than you can shake a pita bread at. Collectively,
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